bake - February 2017 - 42

foodservice

ADOBESTOCK

Pizza Developments
Pizza remains one of the most popular foods in America,

pecans, and pear sprinkled with Gorgonzola. The accompany-

and for good reason. It combines ingredients that we love

ing salad includes spinach, caramelized onions, pecans, pears,

in a simple and straightforward way, but that doesn't mean

Gorgonzola, and is drizzled with pomegranate acai vinaigrette.

that operators aren't looking to push its boundaries in delicious directions.

Major chains are looking for any possible avenue to explore.
Starbucks, for example, recently announced that it plans to de-

Some recent developments in the food world suggest the

but a line of standalone Italian bakeries in America in the next

popularity of pizza is continuing to climb and is inspiring

few years. These Princi bakeries, named for renowned boutique

bold choices.

bakery and café operator Rocco Princi, are expected to offer
focaccia and Neapolitan pizzas.

Gluten-free foods of all types are trending, and pizza is no
different. "With gluten-free having become something of a

Pizza has so dominated food culture that pizza ATM ma-

lifestyle choice in Western countries, especially among younger

chines are making their way into the landscape. The first

generations, it is no surprise that a growing base of consumers

pizza-dispensing ATM came to Xavier University in Cincin-

is buying into gluten-free pizza," says Alex Beckett, global food

nati, Ohio in August of 2016. Paline, the company that oper-

and drink analyst at Mintel.

ates these machines in Europe mostly, says that colleges and
universities are jumping at the opportunity.

Over the next three years, the restaurant business's demand
for gluten-free food products will likely double, according

If your bakery provides a lunch menu that features pizza, you

to Statista.

can stand out from others with interesting flavors. Some of the
more interesting toppings we have seen in recent months are a

Alternative flours are being used at major retailers such as

Flamin' Hot Cheetos pizza from Ameci in California, a raw tuna

California Pizza Kitchen to produce a variety of gluten-free

and wasabi pizza from Mercer Kitchen in New York City, and a

pizza options.

chicken and waffle pizza from Chicago hotspot Dimo's.

Speaking of health, you can also pair pizza with a matching

These pizzerias have used food trends to great success. Chee-

salad. Your Pie, the self-proclaimed "world's originator of the

tos (junk food), sushi, and breakfast foods are incredibly popu-

fast casual, brick-oven, customized personal pizza category,"

lar meal themes that can make excellent inclusions on pizza.

announced the latest addition to its seasonal Craft Pie series.

Your bakery may not have the resources to put something like

The new Pear Gorgonzola Pizza features an olive oil base with

sushi on a pizza, but the idea is that working outside the norms

mozzarella, and topped with spinach, caramelized onions,

can be an advantage for a retail bakery. B R IA N A MICK

42 < FEB 2017 | bakemag.com


http://www.bakemag.com

bake - February 2017

Table of Contents for the Digital Edition of bake - February 2017

bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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